Fesenjan

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Fesenjan

Fesenjan is a classic Iranian stew of chicken braised in a rich, tangy sauce of ground walnuts and pomegranate molasses. The slow-cooked sauce yields a sweet-sour depth that coats every tender bite. Serve with rice for a fragrant, comforting meal.

Prep: 20 minutes
Cook: 90 minutes
Total: 110 minutes
Yield: 4 servings

Ingredients

1 cup walnuts
2 tbsp oil
1 cup onion, chopped
2 clove garlic, minced
0.50 pomegranate molasses
1 tbsp sugar
1 pinch saffron threads (optional)
2 cup water
1.50 pound chicken thighs
1 tsp salt
0.25 black pepper
0.25 parsley, chopped

Steps

  1. Toast and grind walnuts into a coarse paste.
  2. Heat oil and sauté onion and garlic until translucent.
  3. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
  4. Add chicken pieces, cover, and cook until chicken is tender and sauce thickens, about 60 minutes.
  5. Season with salt and pepper; garnish with parsley and serve over rice.